El pan chunky del nego
Farmhouse White Bread
Ingredients:
1 1/2 cupos homogenized (whole) milk
1/4 cup unsalted butter cut into pieces
1 package active dry yeast (2 1/4 tbsp)
1/2 cup warm water
2 tbsp granulated sugar
1 tbsp salt
5 to 6 cups all purpose flour divided
1 1/2 tsp unsalted butter, softened
1 egg, beaten with 1 tbsp water
In a small saucepan, heat milk and the 1/4 cup butter over medium heat until butter is melted. let cool to around 100°F.
in the mixer bowl, stir together yeast, water, and sugar. let stand until yeast begins to foam, about 5 min. add warm milk mixture and salt. attach the flat beater and mixer bowl to the mixer. set to speed 2 and mix until well combined. add 4 cups of the flour, 1/2 cup at a time and mix well until a dough forms.
remove the flat beater and attach the dough hook. set to speed 2 and knead, adding flour 1/2 cup at a time, until dough forms a smooth and elastic ball that cleans the bowl. continue to knead for 2 more min, adding flour 1 tbsp at a time as necessary to keep dough from clinging to the bowl.
using your hands, form dough into a ball. place back in the mixer loosely with plastic wrap. let rise in a warm, draft-free place for 1 to 2 hours, or until double in bulk.
uncover dough and punch down several times to work out air bubbles. Form back into a ball. cover with plastic wrap and let rise until doubled in bulk, about 1 our.
turn dough out onto a lightly floured work surface and cut in half. as you work with one piece of dough, keep the other covered. pat each dough into rectangles and roll dough up jelly-roll style. place in prepared loaf pan, seam side down. repeat with remaining dough. cover both doughs with plastic wrap and let rise for 45 to 60 min. or until the top of th dough is nearly level with the top of the loaf pan. meanwile, preheat oven to 375°F (190°C)
Using pastry brush coat top loavs with egg wash.
Bake for 25 to 30 minutes or until loaves are golden. Let cool completely
Secretos del chef...
Warm the bowl with hot water before you put the yeast to foam
Ingredients:
1 1/2 cupos homogenized (whole) milk
1/4 cup unsalted butter cut into pieces
1 package active dry yeast (2 1/4 tbsp)
1/2 cup warm water
2 tbsp granulated sugar
1 tbsp salt
5 to 6 cups all purpose flour divided
1 1/2 tsp unsalted butter, softened
1 egg, beaten with 1 tbsp water
In a small saucepan, heat milk and the 1/4 cup butter over medium heat until butter is melted. let cool to around 100°F.
in the mixer bowl, stir together yeast, water, and sugar. let stand until yeast begins to foam, about 5 min. add warm milk mixture and salt. attach the flat beater and mixer bowl to the mixer. set to speed 2 and mix until well combined. add 4 cups of the flour, 1/2 cup at a time and mix well until a dough forms.
remove the flat beater and attach the dough hook. set to speed 2 and knead, adding flour 1/2 cup at a time, until dough forms a smooth and elastic ball that cleans the bowl. continue to knead for 2 more min, adding flour 1 tbsp at a time as necessary to keep dough from clinging to the bowl.
using your hands, form dough into a ball. place back in the mixer loosely with plastic wrap. let rise in a warm, draft-free place for 1 to 2 hours, or until double in bulk.
uncover dough and punch down several times to work out air bubbles. Form back into a ball. cover with plastic wrap and let rise until doubled in bulk, about 1 our.
turn dough out onto a lightly floured work surface and cut in half. as you work with one piece of dough, keep the other covered. pat each dough into rectangles and roll dough up jelly-roll style. place in prepared loaf pan, seam side down. repeat with remaining dough. cover both doughs with plastic wrap and let rise for 45 to 60 min. or until the top of th dough is nearly level with the top of the loaf pan. meanwile, preheat oven to 375°F (190°C)
Using pastry brush coat top loavs with egg wash.
Bake for 25 to 30 minutes or until loaves are golden. Let cool completely
Secretos del chef...
Warm the bowl with hot water before you put the yeast to foam
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